I lived in Morocco for a time in the mid-1970s studying textiles as part of my anthropology training. While there, I learned to cook with the full array of the expressive, aromatic spices of the Moroccan kitchen. Cumin is one of the most important and widely used of these spices, and I find that its pungent, woodsy aroma gives most meat dishes a “meatier” or “gamier” flavor that I like. Cumin is also widely used in Tex-Mex cooking for the same effect. This brine will work for up to double the amount of meat called for here. When making a brine, use a five-to-one ratio of sugar to salt, which works well for twenty-four-hour brines such as this one. For a North African accent, garnish the tacos with grated carrots, chopped fresh mint leaves, and quartered cherry tomatoes. Look for cinnamon oil in the baking and candy-making sections of well-stocked specialty food stores or online.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.